Tennessee-whiskey Pork Chops

1/2 cup Jack Daniel’s Tennessee Whiskey or 1/2 cup bourbon
1/2 cup apple cider
2 Tablespoon light brown sugar
1 Tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon pure vanilla extract
4 teaspoon cider vinegar
4 bone-in center cut pork chops, about 1 in. thick
2 teaspoons vegetable oil
slat and pepper
1 Tablespoon unsalted butter

Whisk whiskey, cider, brown sugar, mustard, cayenne, vanilla extract and two teaspoon vinegar together in a medium bowl. Transfer 1/4 cup whiskey mixture in a gallon Zip Loc bag, add pork chops and seal. Turn bag over to coat pork chops with the marinade. Refrigerate for 2 hours. Reserve the remaining whiskey mixture. Remove chops from the bag, pat dry with paper towels and discard the marinade. Heat oil in a large skillet over medium high heat until just smoking. Season chops with salt and pepper and cooked until browned on both sides 3-4 minutes per side. Transfer to plate cover tightly with foil.

Add reserved whiskey to skillet and bring to a boil, scraping up any browned bits with wooden spoon. cook until reduced to a thick glaze, 3-5 minutes. Reduce heat to medium-low and holding on to chops, tip plate to add any juices back to skillet. Add remaining 2 teaspoons vinegar, whisk in butter, and simmer glaze until thick and sticky, 2-3 minutes. Remove pan from heat. Return chops to skillet and let rest until sauce clings to chops, turning occasionally to coat both sides. 145* on instant-read thermometer about 5 minutes. Transfer to platter and spoon sauce over the chops. Serve with veggies of your choice.